Chorizo and Halloumi Pasta

1. Cook the Pasta

  1. Bring a large pot of salted water to a boil.
  2. Cook pasta according to package instructions until al dente.
  3. Drain and set aside, reserving ½ cup of pasta water.

2. Cook the Chorizo

  1. Heat 1 tablespoon olive oil in a large skillet over medium heat.
  2. Add chorizo and cook for 5 minutes until crispy and the oils release.
  3. Remove from pan and set aside.

3. Sear the Halloumi

  1. In the same pan, add cubed halloumi and cook until golden brown on all sides (about 2–3 minutes).
  2. Remove from pan and set aside.

4. Make the Sauce

  1. In the same pan, sauté garlic until fragrant (30 seconds).
  2. Add cherry tomatoes and cook until softened (3 minutes).
  3. Pour in tomato passata, paprika, red pepper flakes, salt, and black pepper.
  4. Simmer for 5–7 minutes, stirring occasionally.
  5. Stir in heavy cream (if using) and adjust seasoning.

5. Combine Everything

  1. Add cooked pasta and reserved pasta water to the sauce.
  2. Toss in crispy chorizo and seared halloumi.
  3. Stir well until everything is coated in the sauce.

6. Serve & Enjoy!

  1. Plate the pasta and garnish with fresh basil, Parmesan cheese, and lemon zest.
  2. Serve hot and enjoy this rich, cheesy, smoky masterpiece!

Tips for the Best Chorizo and Halloumi Pasta

✔️ Use Quality Chorizo – Spanish chorizo (cured) or Mexican chorizo (raw) both work well.
✔️ Crisp the Halloumi Well – Gives it a perfect golden crust.
✔️ Balance the Flavors – A squeeze of lemon juice or zest adds brightness.
✔️ Add Greens – Spinach or arugula work great for freshness.

Delicious Variations

Mushroom Lover’s Version – Add sautéed mushrooms for an earthy taste.
Vegetarian Option – Skip the chorizo and add roasted red peppers or sun-dried tomatoes.
Extra Spicy Version – Use hot chorizo and extra red pepper flakes.
Garlic Butter Finish – Stir in a knob of garlic butter at the end for richness.

FAQs About Chorizo and Halloumi Pasta

1. Can I use a different cheese?
Yes! Paneer or feta can be substituted, but halloumi gives the best crispy texture.

2. How do I store leftovers?
Store in an airtight container in the fridge for up to 3 days.

3. Can I freeze this dish?
It’s best eaten fresh, but you can freeze the sauce separately for up to 3 months.

4. What’s the best pasta shape for this dish?
Rigatoni, penne, or fusilli work best for holding the sauce.

5. Can I make this dairy-free?
Yes! Use dairy-free halloumi or tofu and swap heavy cream for coconut milk.

Conclusion

This Chorizo and Halloumi Pasta is creamy, smoky, and bursting with bold flavors. Whether for a weeknight dinner or a fancy meal, this dish is sure to impress!

Try it today & enjoy a rich, indulgent bowl of comfort! 

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